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1
In a large measuring cup or bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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2
In a separate bowl, whisk together the eggs and peanut butter until combined, then whisk in the milk.
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3
Add the milk mixture to the flour mixture and whisk until fully incorporated (a few small lumps are fine).
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4
Stir the sliced banana into the batter.
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5
Heat a large nonstick skillet over medium-low heat.
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6
Check the heat by sprinkling the skillet with water when the water bubbles and evaporates immediately, pour 3 scant 1/4 cups of batter into the skillet.
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7
Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes.
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8
Using a spatula, peek under the pancakes to check if they are golden brown, then carefully flip them.
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9
Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown.
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10
Transfer them to a baking sheet and cover loosely with foil to keep warm.
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11
Repeat with remaining batter (if your pancakes stick, wipe the skillet with 1 teaspoon canola oil before cooking the next batch).
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12
In a small skillet, whisk together the jam and 2 tablespoons water.
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13
Warm over medium heat (add an extra teaspoon water if the jam is too thick).
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14
Serve over the pancakes with additional sliced bananas, if desired.
